Snapper with Truffled Favas and Crosnes (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Ingredients:
1 cup crosnes |
2 tablespoons olive oil |
salt and freshly ground pepper |
2 tablespoons butter |
1/4 cup water |
1 cup fava beans, blanched and peeled |
2 tablespoons truffle oil |
2 tablespoons olive oil |
2 (6-ounce) snapper fillets |
flour, for dredging |
Directions:
1. Wash the crosnes by soaking them in water and scrubing gently with a vegetable brush, taking care to get all dirt and sand out of the nooks and crannies.
2. Heat olive oil over medium-high heat in a heavy pan. Add the crosnes, season with salt and pepper, stir, and cook for 5 minutes. Add butter and water, reduce heat to a simmer, and cook for about 10 more minutes or until tender. Add fava beans and heat through. Remove from heat and drizzle with truffle oil.
3. Heat olive oil in a medium skillet. Dredge snapper in flour and saute until cooked through and slightly golden, about 3 minutes per side.
4. Divide favas and crosnes among 2 plates. Top with snapper and serve.
5. *To prepare fresh fava beans:
6. With your fingers, pop open the bean pods along their seams and pull out the individual fava beans. Use a thumbnail to split open the tough outer skin of each bean, then peel it off with your fingertips.
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